Hummus. I’ve been eating this stuff for years upon years upon years. It’s probably one of the most well-rounded snacks out there, providing a nice mix of protein, healthy fats and carbs. It’s also the one thing I’ve found that no matter where I find myself – small towns or large cities – any grocery store sells hummus and baby carrots.
Hummus makes a delicious side dish to so many dinners. For vegans or vegetarians it pretty much goes without saying it’s a staple. And for anyone – given you have a food processor – it’s SO fast and easy to throw together! Totally worth making your own instead of buying it, plus by making it yourself you guarantee it’s olive oil in there (not some processed cooking oil often used in commercial varieties).
Makes 4 servings
- 2 cups cooked chickpeas (garbanzo beans) – or 1 can (Eden is brand is BPA free)
- ⅓ cup tahini (sesame seed butter)
- 1 large lemon, juiced
- ½ – 1 tsp sea salt, to taste
- 1-2 Tbsp olive oil
- large handful of fresh parsley
- ¼-½ tsp cumin
- 1-4 cloves of garlic or 1-2 tsp garlic powder
- 1 large cooked beet
- water, as needed for creamier consistency
- Place chickpeas in food processor (rinse them first if using canned).
- Add tahini, lemon juice, salt, oil and 1 Tbsp water. Also add any optional variations you’d like at this time – the parsley and/or cumin and/or garlic and/or beet.
- Process/blend until smooth and creamy, adding water just 1 Tbsp at a time as required to achieve a smooth and creamy consistency.
- Serve with veggies! And maybe some whole grain crackers too, such as Mary’s Crackers. Keeps in the fridge for 4-5 days.
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN